Thengai paal recipe

Recipe By Slurrp

Thengai paal, also known as coconut milk, is a creamy and flavorful ingredient commonly used in South Indian cuisine. It is made by extracting the liquid from grated coconut flesh. Thengai paal adds a rich and tropical taste to curries, stews, desserts, and beverages. It is a versatile ingredient that can be used in both sweet and savory dishes, and it is also a popular dairy-free alternative for those with lactose intolerance. Thengai paal is easy to make at home or can be purchased in cans or cartons from grocery stores.

4.8
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Rate
Vegdiet
25minstotal
20minsPrep
5minsCook
25m.total
20m.Prep
5m.Cook
Thengai paal recipe
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Ingredients for Thengai paal recipe Recipe

  • 0.33 Fresh Coconut
  • as required Warm Water
  • as required Cheesecloth Or Fine Mesh Sieve

Directions: Thengai Paal Recipe Recipe

Cooking Directions

  • STEP 1.Start by cracking open a fresh coconut and grate the flesh.
  • STEP 2.Add the grated coconut to a blender with some warm water and blend until smooth.
  • STEP 3.Strain the mixture through a cheesecloth or fine mesh sieve to separate the coconut milk from the pulp.
  • STEP 4.Squeeze out as much liquid as possible from the pulp.
  • STEP 5.Repeat the process with the remaining pulp to extract more coconut milk.
  • STEP 6.Store the coconut milk in an airtight container in the refrigerator for up to 3-4 days.
  • STEP 7.Shake well before using as the milk may separate and solidify when chilled.

Cooking Tips

  • Use warm water to blend the coconut as it helps to extract more milk.
  • For a thicker and creamier coconut milk, use less water when blending.
  • You can adjust the consistency of the coconut milk by adding more or less water.
  • If you don't have fresh coconuts, you can also use desiccated coconut or coconut cream to make coconut milk.
  • Coconut milk can be frozen for longer storage. Pour it into ice cube trays and freeze, then transfer the cubes to a freezer bag.

Storage and Serving

  • Store the coconut milk in an airtight container in the refrigerator for up to 3-4 days.
  • Shake well before using as the milk may separate and solidify when chilled.
  • Thengai paal can be used in a variety of dishes such as curries, soups, smoothies, desserts, and beverages.
  • It can be used as a dairy-free alternative in recipes that call for regular milk or cream.
  • You can also use thengai paal as a base for homemade ice cream or as a topping for pancakes and waffles.
Nutrition
value
382
calories per serving
28 g Fat4 g Protein29 g Carbs9 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    4g
  • Carbs
    29g
  • Fiber
    9g

MacroNutrients

  • Carbs
    29g
  • Protein
    4g
  • Fiber
    9g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    29mg
  • Iron
    1mg
  • Vitamin A
    8mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    74mg
  • Manganese
    3mg
  • Phosphorus
    73mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp